Australian Chinese-style İslim Kebabı

Ingredients

In the Australian Chinese-style İslim Kebabı, we adapt the traditional Turkish İslim Kebabı by incorporating Chinese flavors and cooking techniques. The original dish typically uses lamb or beef, while we specifically use beef in this recipe. Additionally, we introduce Chinese spices such as ginger, garlic, and Chinese five-spice powder to infuse the dish with a distinct Chinese flavor profile. The sauce is also modified to include ingredients commonly found in Australian Chinese cuisine, such as oyster sauce and hoisin sauce. We alse have the original recipe for İslim kebabı, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 medium eggplants, sliced lengthwise 2 medium eggplants, sliced lengthwise
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, Chinese five-spice powder, minced garlic, and grated ginger.
3. 3.
   Season the beef slices with salt and pepper, then brush them with the sauce mixture.
4. 4.
   Grill the eggplant slices until tender and lightly charred, about 3-4 minutes per side.
5. 5.
   Place a grilled eggplant slice on each beef slice and roll it up tightly.
6. 6.
   Heat the vegetable oil in a large skillet over medium heat.
7. 7.
   Add the beef and eggplant rolls to the skillet and cook until browned on all sides, about 2-3 minutes.
8. 8.
   Pour the remaining sauce mixture over the rolls and simmer for 5-7 minutes, until the sauce thickens and coats the rolls.
9. 9.
   Serve the Australian Chinese-style İslim Kebabı hot, garnished with sesame seeds and chopped green onions.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Slice the beef thinly against the grain to ensure tenderness.
• Eggplant — Look for firm and glossy eggplants. Grilling the eggplant slices adds a smoky flavor to the dish, but you can also pan-fry them if desired.
• Chinese five-spice powder — This aromatic spice blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. If you can't find it, you can make your own blend by combining these spices in equal amounts.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the sauce mixture.
• If you prefer a sweeter flavor, you can add a teaspoon of honey or brown sugar to the sauce.
• Serve the Australian Chinese-style İslim Kebabı with steamed rice or noodles for a complete meal.
• You can also add some thinly sliced bell peppers or mushrooms to the skillet along with the beef and eggplant rolls for added flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Australian Chinese-style İslim Kebabı hot, garnished with sesame seeds and chopped green onions. It pairs well with steamed rice or noodles, and a side of stir-fried vegetables.

Presentation advice

Arrange the beef and eggplant rolls on a platter, drizzle some of the sauce over them, and sprinkle with sesame seeds and chopped green onions. Garnish the platter with fresh cilantro leaves for an added pop of color.